I know it's not an apple season. but I just had lots of apples sitting in the cabinet and no one wanted to eat them so before they went bad I decided to use them and make something yummy. It’s pretty easy to make and I hope it’ll be useful for you. 
 

INGREDIENTS

APPLE FILLING

• 5 medium apples 
• Juice from ½ lemon 
• 1 tbsp cinnamon 
• 2 tbsp cornstarch 
• 2 tbsp sugar 

BATTER

• 110g | 1 stick room temperature butter 
• 150g sugar 
• 4 egg yolks 
• 60g sour cream 
• 250g all purpose flour 
• 10g baking powder 
• 1 tbsp vanilla extract 
• pinch of salt 

MERINGUE

• 4 egg whites 
• 150g sugar 

I used 26cm |10 inches cake pan 

APPLE FILLING

Cut apples into thin slices, add lemon juice, cinnamon, sugar and cornstarch. 

Mix well to coat all of the apple slices. Set it aside. 

BATTER

Preheat oven to 180C | 350F. 

Sift and mix all dry ingredients: flour, baking powder and salt. In a separate bowl mix room temperature butter with sugar for about 5 minutes, add egg yolks one at a time, sour cream and vanilla extract. 

Add dry ingredients and mix well. The batter is supposed to be thick and sticky.

Use a spatula to spread batter on the cake pan lined with parchment paper. (I used a cake pan with a removable bottom and sides). Put apple filling on top and spread evenly on top of the batter. 

Bake for 30 minutes at 180C | 350F.

MERINGUE

While the base is baking let’s make a meringue topping. Whisk egg whites with sugar until soft peaks. You should use an electric hand or stand mixer. 

After 30 minutes, remove pie from the oven, spread meringue on top of the apples and put it back in the oven and bake for another 20 minutes. Meringue should have golden brown color on top. Remove pie from the oven and let it cool before removing from the pan. ( you might need to run a sharp knife around the cake pan to separate cake from the pan).